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Non c'e pane senza pena

No bread without work

DinnerMenu

 

 

A N T I P A S T I

 

Marinated Fresh Sardines with Caramelized Fennel and Lobster Oil  $12

Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette  $17

Steamed Cockles with Red Chilies and Basil  $15

Grilled “Vedure alla Caprese” with Goat Cheese  $16

Mussels “alla Tarantina”  $15

Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata  $14

Baby Wild Arugula with Parmigiano and Aceto Manodori  $17

Warm Tripe “alla Parmigiana”  $14

Uovo d’ Anatra Duck Egg with White Beans, Duck Sausage and Saba  $18

Warm Lamb’s Tongue Vinaigrette with Brown Beech Mushrooms and a 3-Minute Egg  $16

Pig Foot “Milanese” with Rice Beans and Arugula  $15

Testa with Pickled Pearls and Thyme Vinaigrette  $11

Prosciutto San Daniele “Riserva”  with Black Pepper “Fett’unta”  $15

Armandino’s Salumi – Finocchiona and Lamb Prosciutto  $17

 

 

 

P R I M I

 

Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen  $19

Spaghettini with Spicy Budding Chives and a One Pound Lobster  $28

Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chilies and Bottarga di Muggine  $20

Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino  $20

Garganelli with “Funghi Trifolati”  $22

Mint Love Letters with Spicy Lamb Sausage  $20

Calf’s Brain “Francobolli” with Lemon and Sage  $19

Goose Liver Ravioli with Balsamic Vinegar and Brown Butter  $24

Chianti Stained Pappardelle with Wild Boar Ragu  $23

Pappardelle Bolognese  $24

Sweet Potato “Lune” with Sage and Amaretti  $21

Homemade Orecchiette with Sweet Sausage and Rapini  $21

Gnocchi with Braised Oxtail  $20

Fettuccine with House-Made Pancetta and Radicchio  $23

Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles  $23

Linguine with Clams, Pancetta and Hot Chilies  $24

Black Spaghetti with Royal Red Shrimp, Spicy Salami Calabrese and Green Chilies  $29

 

 

 

S E C O N D I

 

Spicy Two Minute Calamari Sicilian Lifeguard Style  $27

Whole Grilled Branzino with Market Beans, New Potatoes and Lemon Oregano Jam  $35

Halibut with Heirloom Tomatoes, Cucumbers and Cool Summer Gazpacho  $29

Barbecued Squab with Roasted Beet “Farrotto” and Porcini Mustard  $34

Duck with Grilled Radicchio, Endive and Fresh Cherry Vinaigrette  $29

Grilled Quail with “Scorzonera alla Romana” and Saba  $29

Rabbit with Five Lilies and Arugula Pesto  $29

Grilled Lamb Chops “Scottadita” with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt  $36

Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinaigrette  $29

Grilled Pork Chop with Cherry Peppers, Cipolline and Aceto Manodori  $29

 “Brasato al Barolo” Braised Beef with Porcini Mushrooms  $29

Barbecued Skirt Steak with Endive “alla Piastra” and Salsa Verde  $29

Charred Beef Tongue with Green Market “Krauti” and Grain Mustard  $29

Grilled Ribeye for Two with Heirloom Tomato Panzanella and Aceto Manodori  $120

 

 

 

C O N T O R N I

 

Roasted Beet “Farrotto”  $10    

Rapini with Roasted Garlic  $10    

Roasted Potatoes with Rosemary  $10

Sweet Corn Fregula   $10    

Babbo Greens with Roasted Shallots  $10    

Heirloom Tomato Panzanella  $10  

   

 

 

S P E C I A L S

 

Babbo Caprese with Heirloom Tomatoes and Mozzarella di Bufala  $18

Summer Beans with Watercress and Black Olive Tapenade  $15

 

Bavette with Sungold Tomatoes and Opal Basil  $23

Scialatielli – Amalfi Style Thick Pasta with Shrimp, Zucchini and Scamorza   $25

 

Sea Scallops with Chanterelles, Corn, Black Ceci and Spicy Corn Vinaigrette  $29

Grilled Guinea Hen with Sweet Corn Fregula and Black Truffle Vinaigrette  $29